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Meet/meat the lean, unsliced version of our award-winning venison bresaola. Cured in single piece from the whole loin, and presented just the same way.
In late 2021, just before Christmas, Alex embarked on what the obscure annals of Bray Cured's history will remember as "The Local Inspirations Period." It was during this phase that hogget and venison bresaolas were introduced, inspired by the menus of Marlow's esteemed Indian restaurateur, Atul Kochhar. This influence gave rise to our Cacao Spiced Venison Bresaola cure.
Bresaolas are traditionally made from lean cuts, making venison an ideal choice due to its naturally lean quality. We collaborate closely with meticulous hunters to ensure only the finest meat is selected, complemented by a blend of spices crafted to enhance the rich, gamey flavors. After seasoning with salt and spices, the meat is treated to a bath in English vermouth before undergoing a maturation process in our drying room, which spans several weeks.
Cacao nibs lend a fruity note which lifts the meat, while gentle spicing with ginger and clove provides warmth. Deliciously different, it works well in lots of smoked salmon type scenarios, such as on a blini with crème fraîche.
"Beautifully slim and evenly coloured slices, nicely scented. The flavour yield is immediate and intense, backed up by ample moisture. The gentle pepper on the finish is well measured, and adds a finishing touch of warmth - it's also saliva-inducing, and has us reaching for another slice. A second slice does not disappoint, still with sufficient nuance and interest of flavour to please the palate. Really well achieved, we feel".
"These slices of bresaola have a deep red-purple hue and smell intensely of meat with hints of forest floor. It falls apart on the palate releasing flavours of venison, nutty almost mushroom notes. It melts well on the tongue releasing the rich venison flavours".
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